What is the Daniel Diet?

The Daniel Diet is a 10-day transformation that goes beyond simple weight loss. As a Community, we eat together, pray together and support each other through a dynamic 10-day journey.

What Can I Expect?

We have gone through two community-wide Daniel Diets this year, one in January and another in March. Combined, over 400 people have joined us in our community-wide Daniel Diets. We have also had dozens of small groups start their own Daniel Diet experience. Here’s just a sampling of the results:

Weight Loss for Women – The average weight loss for women who completed the 10-day Daniel Diet was 8.3 pounds

Weight Loss for Men – The average weight loss for men who completed the 10-day Daniel Diet was 14 pounds.

Energy Gain – Many people reported elevated energy levels, with many people indicating that energy levels rose significantly after day 3.

Detoxification – The combination of raw, organic, non-GMO foods and the “fasting” periods that are a part of the Daniel Diet make it one of the best detoxification programs you will ever find.

Spiritual renewal – A vital part of the Daniel Diet is the fact that we do this as a community. We have dozens of testimonials from past Daniel Dieters that speak to the unique spiritual nature of the 10-days and what it has meant in terms of spiritual growth.

The typical North American diet is not working, as seen by the skyrocketing levels of heart disease, diabetes, cancer, and obesity. New research demonstrates that these conditions are mostly preventable, and even reversible, by a change of lifestyle. This book not only explains the science, but also has all of the resources, tools, and recipes you will need to make a change.

The NaturalCures writing team is working extremely hard to bring you a special food issue of our monthly printed newsletter – due out in April. Focusing on the foods you should be avoiding, as well as the deliciously healthy grocery items you should be adding to your diet, the upcoming issue is a must-read! So what better time to bring you an extract from nutritionist Dave Reavely’s book The Big Fat Mystery. With kind permission from John Blake Publishing, we’re bringing you this snippet on how hidden food intolerances may be sabotaging your efforts to lose weight. Read on…

Gluten intolerance

People who are allergic to gluten are referred to as coeliac and suffer from celiac disease. However, as I explained in earlier, an allergy is very different to intolerance. Someone who suffers from celiac disease will react very quickly to a small amount of gluten. Conversely, someone who has intolerance to gluten may not even notice any problems until hours or even a day later. In fact, over the years I soon learned that there are many different shades of gluten intolerance. For instance, some sufferers may be able to eat bread and/or pasta for, let’s say two days; but by day three it begins to adversely affect them. Unfortunately, most G.P.’s are not aware of this situation since they have only been trained to focus upon gluten allergy.

How a gluten sensitivity can affect you

Once an individual becomes sensitive to gluten the body regards it as a toxin. As already stated, if you are allergic to gluten the body reacts to the toxin more quickly compared to a gluten intolerance. However, in both cases I believe that gluten causes damage to the digestive system. This damage includes inflammation and irritation, particularly to the lining of the small intestine. Since many nutrients are absorbed through the small intestine, it’s easy to see why a gluten allergy or intolerance can result in vitamin and mineral deficiencies. Moreover, my experience in dealing with many gluten sensitive people over the years has led me to conclude that an inability to lose excess weight is often related to the adverse affect that gluten can have on the body’s metabolism.

In the beginning, I used to think that the effects of gluten were confined to the digestive system. This proved to be very far from the truth. In fact, over the years, I soon realised that the effects of a gluten sensitivity can manifest themselves in any part of the body, including the following:

* Skin problems

* Arthritis

* Menstrual problems

* Weight gain

* Depression

* Poor attention span

* Headaches

* Migraines

* Fatigue

* Drowsiness

* Mouth ulcers

* Constipation

* IBS – irritable bowel syndrome

* Flatulence and bloating

* Indigestion

* Acid reflux

* Stomach pain

* Recurrent infections

* Mucus congestion, including sinus problems

Incredibly, this list is far from being exhaustive and I am continuously encountering new health conditions that respond to a diet free of gluten.

Avoiding gluten

As I explained in the previous chapter, gluten is a type of protein which is found in wheat, barley, rye and oats. So you must avoid these foods and any products made from them. The following is a list of foods that contain gluten:

* Bread

* Rye bread and pumpernickel

* Spelt

* Barley

* Oats

* Alcoholic beverages – beers and some spirits such as grain-based vodka

* Biscuits and cookies

* Pretzels

* Muffins

* Pastry

* Scones

* Cous cous

* Durhum wheat

* Pasta, macaroni, spaghetti

* Noodles

* Pizza

* Foods covered in breadcrumbs – e.g. chicken nuggets, fish fingers

* Bulgar wheat

* Wheat, oat or rye crispbreads

* Yorkshire puddings

* Pancakes

* Semolina

* Stuffings

* Rusk

* Wheat based breakfast cereals, or cereals that include wheat

* Malt or malt extract

* Soy sauce

* Modified wheat starch

* Wheatgerm

* Malt vinegar

Foods that may contain hidden gluten

* Liquorice

* Confectionary – some chocolate, candy, etc

* Stock-cubes

* Curry powder

* Sauces/mixes

* Gravy powder

* Chips/fries – some may have a wheat coating

* Sausages

* Soups – some include the likes of wheat flour as a thickener

* Crisps – some include wheat or modified wheat starch

* Mustard powder

The good news!

Having looked at the foregoing list you could be forgiven for asking the question: “What on earth can I eat?” Well, the good news is that there are gluten-free alternatives for many of the items listed. For example, you can purchase gluten-free gravy mix, stock-cubes, gluten-free sausages, pasta, biscuits, cereals and flour. The other day I even came across some gluten-free beer in a major supermarket. The range of products is constantly growing, which is good for the gluten-sensitive consumer.

For those who wish to bake their own gluten-free products there are a number of flour substitutes now available. The all-purpose type is usually made from a combination of potato, rice, maize and buckwheat flours. Some manufacturers offer a choice between brown or white gluten-free flour. The brown version is nutritionally superior because it contains fibre, as well as more vitamins and minerals.

Types of individual flour

* Rice flour has quite a bland taste but it is an all-purpose flour that can be used to make bread or other bakery products. It can also be used as a thickener.

* Chickpea flour is sometimes referred to as gram flour. It is commonly used in Asian cookery, for example to make poppadoms.

* Potato flour has fine texture. It can help to introduce moisture to the likes of bread.

* Cornflour is sometimes mixed with other flours to provide a smooth texture

* Soy flour has a strong taste, but can be used sparingly when mixed with other flours. Like potato flour it adds moisture to baked goods.

* Amaranth is made from a grain of the same name and is often added to other flours

* Quinoa (pronounced keen-wah) is a South-American grain that can be used to make baked products.

* Buckwheat flour, despite the name, is not related to wheat. It is sometimes used to make pancakes, which are popular in the USA.

Gluten-free foods

In addition to the gluten-free products already listed, there are also many other foods that are naturally free from gluten. These include: meat, fish, dairy products, nuts and seeds (providing they’re not processed), pulses (such as beans, peas and lentils), eggs and fruits and vegetables.

Label watch

Because gluten is added to so many products it is really important to get into the habit of reading the list of ingredients on cans and packets. Look out for any of the ingredients in the foregoing lists; for example, modified wheat starch, or malt extract. Don’t worry, you’ll soon get used to knowing which products to avoid! Many products have allergy advice on their labels and state clearly whether they’re gluten-free.

IMPORTANT!

In my view, in order to succeed on a gluten-free diet, it’s very important to adopt the correct mental approach. The person who dwells on the foods that they can’t have, are the ones who inevitably falter and fall by the wayside. Conversely, those people who focus upon the wide range of foods that they can have, will usually stick to their new lifestyle and ultimately reap the rewards of improved health and often much improved weight regulation.

A big thank you to Dave and his publishers for kindly supplying this piece for the blog – keep your eyes peeled for more of the same.

Don’t forget to keep an eye out for our upcoming newsletter, which will be available to download (members only) during April by clicking here. Would you like to receive the letter? Become a member of the site for as little as $9.95 and enjoy the many perks membership brings.

Remember to always consult a licensed healthcare practitioner before embarking on any treatment, it’s your health and it’s IMPORTANT. www.naturalcures.com/disclaimer

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Referred to as the ‘Food Detective’, Dave Reavely acquired this title because of his involvement in helping to detect clients’ food intolerances in addition to an ability to isolate how an individual’s diet and lifestyle may be contributing towards their health condition. A former PE Teacher, Dave has always been aware of the importance of exercise and nutrition having overcome a number of health problems from his early youth. When it came to food sensitivities, he had to learn the hard way, as he was intolerant to many foods from his early teens. Dave has worked as a Nutritonal Advisor from the year 2000, but gained his diploma in nutritional medicine with the well recognised Plaskett Nutritional Medicine College (now merged with Thames Valley University) in 2006. Dave is also the Nutritional Advisor to Jamie Johnson, one of the UK’s first female professional boxers, world title contender in the USA and recently inducted into The Madison Square Gardens Hall Of Fame. Her talent was spotted by Joe Frasier, and she sparred with Joe’s daughter, Jacqui, and also Mohammed Ali’s daughter, Leila Ali, both boxing title holders in the USA. Jamie maintains that good nutrition has played a huge part of her success. Dave is the author of the following books: The Natural Athlete – 2003 The Cool Kids Guide to Healthy Eating – 2006 The Big Fat Mystery – How food intolerances can sabotage your efforts to lose weight – Metro books, 2008 Healthy Eating and Pollution protection for Kids – A Parent’s Guide – O Books, 2011 Dave is listed as a nutritional expert by BBC Radio Kent and BBC South-east TV Freelance writer for Running Fitness Magazine http://www.fooddetective.co.uk/

JUICE YOUR BELLY FAT AWAY

When my clients first come to me they want to transform their lives in many ways. They want to transform their mindset, their health and their overall outlook on life. One of the first things I suggest is going on theAlpha Reset. The Alpha Reset is a program that helps cleanse and detox your body. Once you go through the Alpha Reset, you start reprogramming the way you think about food and what you eat.

Most people think if they eat grains and brown rice then they are on the road to weight loss. Well, that’s not entirely true. You need to eat foods high in vitamins, minerals and antioxidants to get rid of that belly fat.

In this post I am going to share with you some of the best foods to eat to decrease your belly fat. Also before you do anything consider going on a juice program like the Alpha Reset. Get those toxins out of your body and reset your health.

Belly fat is dangerous and it takes more than just exercising to reduce that fat around your belly. You need to eat food high in nutrients.

1. Apples

Apples contain pectin, a water soluble fiber and are packed with antioxidants. Juicing apples or eating them raw can decrease the amount of visceral fat (fat around your stomach and organs). The fiber from the apple also keeps you feeling full.

2. Tomatoes

Tomatoes are packed with vitamins C, A and B and also essential vitamins and minerals. Most people don’t want to eat tomatoes because they think that since it’s a fruit that it’s loaded with sugar. Tomatoes score a 15 on the glycemic index so it won’t spike your blood sugar. Cooking tomatoes is actually really beneficial. When tomatoes are heated they actually have a lycopene content and helps with absorption of nutrients.

3. Celery

Celery is great. It’s also a great base to any juice recipe. It has anti-cancer properties, aides in digestion, acts as a diuretic, and is anti-inflammatory. Celery is rich in sodium and potassium, which is a great after workout drink. Celery contains coumarins, which have anticancer properties. Coumarin also help lower blood pressure and also help with migraines.

Simply mix all the ingredients together in a medium bowl, until smooth and creamy. I use a stand mixer with a paddle attachment.

(Tip: It helps if all the ingredients are at room temperature, to keep the coconut oil soft.)

Transfer the mixture to a square baking dish, or container, lined with parchment or wax paper, then smooth with a spatula, and freeze until solid (about an hour). Remove the fudge by lifting the paper out of the pan, then cut into squares and serve immediately.

Due to the nature of coconut oil, this fudge will melt if left at room temperature for long. Store in the freezer for best results. If you want to add a chocolate flavor try adding a scoop or two ofPerfect Protein to the mix.

Fill your cart and stock your shelves with nutrient-rich foods that can add years to your life. Start at the bottom (super important) and work your way to the top (very important) of Dr. Oz’s food pyramid. Note: Serving sizes should be about the size of your clenched fist, except for animal proteins, which should be about the size of a deck of cards.

Level 1: Vegetables, 4 servings a day

Jicama

Kale

Sweet Potatoes

Vegetables are the base of Dr. Oz’s food pyramid, and the most important tool in fighting every major killer in America: heart disease, hypertension and cancer. Jicama is a slightly sweet and crisp root vegetable that is high in potassium, which helps to reduce high blood pressure. Kale is high in flavonoids, which kills off cancer cells. Sweet potatoes are high in beta carotene, which helps to build heart-healthy vitamin A within the body. Microwave or steam vegetables with as little water as possible to retain the maximum amount of nutrients.

Level 2: Whole Grains, 6 servings a day

Teff

Amaranth

Millet

Whole grains are the next level up. Whole grains are high in fiber and necessary to colon health. Teff,amaranth and millet are whole grains popular in other parts of the world but now widely available in the US. These whole grains are high in protein. One key to longevity is getting more of your protein from plants instead of animal sources. They are also high in calcium, which helps to strengthen bones, and omega-3 fats which are critical to brain health. Millet is also a great source of B-complex vitamins.

Level 3: Fruits, 3 cups a day

Mango

Dates

Apples*

Nearing the top of Dr. Oz’s food pyramid are fruits, which pack an anti-aging one-two punch. The flesh of fruit contains vitamins and minerals, and the skin is loaded with powerful anti-agers due to a higher concentration of nutrients. Mangoes help fight cancer and heart disease, and can attribute their beautiful color to beta carotene. As a result of the drying process, dried fruits like dates are high in antioxidants. They are also a great source of magnesium, which helps the body maintain normal muscle and nerve function, steady heart rhythm and strong bones; they are also good for blood pressure and blood sugar regulation.

* The old saying still stands true. An apple a day may be the ultimate longevity MVP, loaded with fiber, antioxidants, folate and vitamin E to fight Alzheimer’s; and a flavonoid called quercetin that protects the brain against the oxidative stress of daily life.

Level 4: Proteins, 3 servings a day

Trout

Tofu

Brazil nuts

Protein is an all-encompassing category that incudes meats, beans and nuts. Trout and tofu are high in omega-3 fats, which ensure normal brain function and lower the risk of dementia. Omega-3s are essential to brain health as they provide the building blocks for brain cell renewal. Brazil nuts contain selenium, an antioxidant that fights the free radical damage that can cause cancer.

Lastly, with the least amount of servings, is dairy, which is especially important for women. Dairy contains calcium and is fortified with vitamin D – Dr. Oz’s number-one recommended supplement – to strengthen bones and fight against the onset of osteoporosis.